Kale and White Bean Soup
This is a great soup, especially around this time of year when the weather gets a little colder. Plus you get tons of protein from delicious white beans and kale is a known super food filled with vitamins and fiber. And if you skip the parm and opt for a vegan substitute, you have yourself a hearty vegan meal! Original recipe and photo found here.
INGREDIENTS
5 cups vegetable broth
1 (15oz) can white beans, drained and rinsed
1 (15oz) can tomato puree
1 parmesan rind
1 bunch green onions, chopped
½ medium yellow onion, chopped
½ cup uncooked white or brown rice
3-4 garlic cloves, chopped
2 tsp. dried basil
1 tsp. dried thyme
1 teaspoon salt (or to taste)
1 teaspoon black pepper
8 cups fresh kale or spinach leaves, coarsely chopped
½ cup Parmesan cheese (to garnish)
INSTRUCTIONS
Add vegetable broth, white beans, tomato puree, parmesan rind, green onion, yellow onion, rice, basil, thyme, garlic, salt, and pepper to slow cooker.
Cook on LOW 7-8 hours or on HIGH 3-4 hours (until soup is hot and onions are cooked through).
After soup is fully cooked, remove parmesan rind and stir in kale (or spinach) leaves.
Top with extra parmesan cheese and serve
